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Mar 15, 2010
Thanks for stopping by Cakespy! I say this in all honesty, everyone I've served this to loves it, even if they aren't fruit cake eaters. And I am sure a few guests have taken the first bite solely to be polite. It is very cake-like, but still rich with all the fruit and nuts, so I keep portions modest.
Commented Dec 23, 2008 on Apricot-Cashew Fruit Cake at Ward Street Bistro
Apricot-Cashew Fruit Cake
It's closing in on Christmas Day, which means it's time for me to make my annual "fruit cake." I put that in quotes because it's more of a pound cake studded with dried apricots, golden raisins, and salted cashews. I've made this cake now for a good 20 years at Christmas--and it would not be ...
Desiree, I can't say for sure, but the most likely culprit is the temperature of butter (which should still feel cool to the touch). There was a great article recently about this in the New York Times:
http://www.nytimes.com/2008/12/17/dining/17bake.html?scp=1&sq=cookies%20butter&st=cse
Hope this helps!
Commented Dec 22, 2008 on Chocolate Oatmeal Cookies at Ward Street Bistro
Chocolate Oatmeal Cookies
I love these cookies. When the occasion calls for a chocolate-chip cookie, these are what I make. For me, three things elevate them above the standard chocolate-chop concoction: using ground oats in place of some of the flour (for a chewy texture and pleasing oat-y flavor) melted milk choc...
Raj, the recipe can easily be halved or quartered.
- Heidi
Commented Dec 3, 2008 on Maple-Orange Granola at Ward Street Bistro
Maple-Orange Granola
I've been making homemade granola since the 1970's when I was literally a granola-munching (and vegetarian) college student. Over the years, my granola recipe has evolved, but now it's settled quite nicely into this maple-orange version. And I eat a lot of this stuff--almost every morning, in...
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